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UNIVERSITY OF AGRICULTURAL SCIENCES

Introduction to food engineering / R.Paul Singh, Dennis R.Heldman. Textual Documents

By: Singh Paul R | Heldman, Dennis RMaterial type: TextTextSeries: Publisher: Amsterdam ; Boston : Elsevier/Academic Press, c2009Edition: 4th edDescription: xxii, 841 p. : ill. ; 26 cmISBN: 9780123709004; 0123709008; 0126463840; 9780126463842Subject(s): Food industry and trade | LebensmittelverfahrenstechnikDDC classification: 664.02 Online resources: Click here to access online | Click here to access online
Contents:
Introduction -- Fluid flow in food processing -- Energy and controls in food processes -- Heat transfer in food processing -- Preservation processes -- Refrigeration -- Food freezing -- Evaporation -- Psychometrics -- Mass transfer -- Membrane separation -- Dehydration -- Supplemental processes -- Extrusion processes for foods -- Packaging concepts.
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Item type Current location Call number Copy number Status Date due Barcode
Reference Reference GKVK Library
664.02 SIN (Browse shelf) Not for loan 134334
Reference Reference GKVK Library
664.02 SIN (Browse shelf) 1 Not for loan 133944

Includes bibliographical references and index.

Introduction -- Fluid flow in food processing -- Energy and controls in food processes -- Heat transfer in food processing -- Preservation processes -- Refrigeration -- Food freezing -- Evaporation -- Psychometrics -- Mass transfer -- Membrane separation -- Dehydration -- Supplemental processes -- Extrusion processes for foods -- Packaging concepts.

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